Scofflaws DenScofflaws Den |http://scofflawsden.com/blog
Tue, 10 Oct 2017 23:48:03 +0000en-UShourly1http://wordpress.org/?v=3.4.1Our 10 Year Anniversary!http://scofflawsden.com/blog/2017/10/10/our-10-year-anniversary/?utm_source=rss&utm_medium=rss&utm_campaign=our-10-year-anniversary
http://scofflawsden.com/blog/2017/10/10/our-10-year-anniversary/#commentsTue, 10 Oct 2017 23:05:53 +0000SeanMikehttp://scofflawsden.com/blog/2017/10/10/I guess it must have been just over ten years ago now when Marshall came by my condo. “We’re going to start making own simple syrup and squeezing our own juices for cocktails,” he told me.

“Uh, okay, sure, whatever,” was probably my response. Unlike him, I hadn’t been reading cocktail sites and had never really thought about it. “If we’re going to do it, though, we should write about it.” At the time I wrote for a gaming website, plus did random reviews and such on a LiveJournal site (where we started this site!) and so it only made sense to me. Why just read when you can participate?

Who knew where that’d lead.

There’s been the heyday of blogging, the CSOWG and the Mixoloseum, and more than a few Tales of the Cocktails. There was the first time someone referred to us as “industry”. There have been classes and even a short gig bartending. There’s been lots of words but in the end, probably lots more drinks.

Some thoughts on this ten year anniversary:

I don’t drink like I used to thanks to medication. My doctor put me on naltrexone, which reduces the urge to drink, and it’s been a good thing for me. It’s helping me keep my weight down(-ish) and working well with my other meds to keep me the healthiest I’ve been at least since 2007 (geez ain’t that coincidental — but there were other factors in there too) and combined with Latuda has really done wonders for my bipolar disorder.

I don’t know if I would have come to love DC the way I do nowadays without this site. Because of this site, because of DC’s cocktail community, I’ve made so many friends and met so many amazing people (as well as folks in other cities, obviously). I spent ten years living in Charlottesville before moving to the DMV area in 2004, and that entire time, I always said I’d never move up here. I found it soulless and boring. What I found is that DC itself is an amazing city, really a small town, and the people here support it and each other.

One year at Tales of the Cocktail I gave away t-shirts that said “Ambush Marketer”. I’ve said for years how I disagree with how things are run. The event itself, when I’ve gone, has (for the most part) been amazing, though the parts that weren’t amazing no one seemed inclined to listen to complaints about. If you haven’t heard what’s happening with it, I recommend this article. I’m hoping, for the community’s sake and for New Orleans, that it becomes a more inclusive, better run event for everyone involved, but I’ve had my time there. It’s too big and too unwieldy; I love New Orleans, and will go back (hopefully soon) at a different time, just not then (nor during Jazzfest or Mardis Gras, those kind of things).

And what about us? Since we started, Marshall got himself married (which included an epic bachelor party to NOLA and Tales that we shall not write down events from here) and now has a house and a kid. He’s even working related to the liquor industry now, albeit on the law-talkin’ side. I’m…maintaining, though with a new gig that might see a lot more travel. Already it’s taken me to Seattle where I got to see so many friends (some of whom I’d never met before). I miss bartending, but over the summer did a negroni class, and depending on how my workload goes might look into doing more. Though you’re more likely to find me posted up at at the Passenger drinking a Schlitz and Old Overholt combo.

If you’re reading this: we love y’all. Thanks for sticking with us all this time. I have no plans to stop writing (“You already have!” LAUGH IT UP FUNNY GUY) and keep meaning to write more. Hit me up on Twitter if you have ideas of what you’d like to see content on…even if it’s just short things like “I”m drinking a lot of Gibsons lately” (man, I like the brine off those onions)…

]]>http://scofflawsden.com/blog/2017/10/10/our-10-year-anniversary/feed/0It’s about familyhttp://scofflawsden.com/blog/2017/08/03/its-about-family/?utm_source=rss&utm_medium=rss&utm_campaign=its-about-family
http://scofflawsden.com/blog/2017/08/03/its-about-family/#commentsThu, 03 Aug 2017 18:52:03 +0000SeanMikehttp://scofflawsden.com/blog/2017/08/03/Since we started this thing almost ten years ago I’ve had a sort of saying that I’d bring up occasionally about the liquor biz.

The best combination in the business is when you have good products coming from good people. For example, I often use Catoctin Creek Distilling Company to illustrate this, or perhaps Haus Alpenz as well.

In a way, the second “best” combination is when you have folks you don’t like who make a crappy product. That way you can ignore them with no real consequence.

The difficulties lie in when someone you like makes a product you don’t like, or someone you don’t care for makes something you really, really like.

If you’ve been around the industry the past few years you know the name Hollis Bulleit. She’s the daughter of Tom, the founder of the brand. If you’d been to Tales there’s a good chance you met her (even if you don’t remember it, as her buttons would imply) or at least noticed her magnificent hats. I met her several times, and she was a guest at the blog cabin we had one year representing the brand.

I’ve met Tom a couple of times as well, including for paid meals, and he’s always been friendly and polite.

But for a lot of us, the reason why we cared about Bulleit to begin with back when it started was because of Hollis. Sure, it had a story behind it that I don’t think anyone believed. They were bottling whiskey, not making it (to begin with), but for the price it was decent stuff, and Hollis made it fun.

Hollis is no longer a brand ambassador or employee of the brand. That, to me, is a detriment to the brand but I understand that these things happen. If I gave up on a brand every time a brand rep left or was let go, I wouldn’t be able to keep up with what I could drink anymore.

However, she’s posted on Facebook a number of things about how she was treated by her family. Hollis is not shy about her orientation or her love for her partner but it seems that it’s not acceptable to her family.

Whether or not it’s related to her (now former) position at the brand is unknown. Diageo has put out a vague, unhelpful statement but we don’t know both sides.

But here’s what I do know, as someone who identifies with the LGBTQIA+ spectrum: I can’t condone or accept a family that would treat one of their own with homophobia or any sort of lack of acceptance.

There are lots of brands of bourbon out there. There are lots of whiskeys out there. I’ll be buying others.

(If you’d like to discuss this, feel free on Facebook or on Twitter. Just note that at least on FB, I’ll be policing the comments.)

Saturday, June 10th at 2:30 PM at Dino’s Grotto I’ll be doing a class with Andrew Shapiro and Dean Gold there. We’ll talk about the cocktail itself plus the ingredients that go into it. You’ll get a chance to try a few different variations of the Negroni and even come up with your own version if you’d like! There will also be snacks.

This week is Negroni Week, and Dino’s Grotto is doing seven different variations of the Negroni, with proceeds going to Miriam’s Kitchen.

So, I’d originally meant to post about how meds and drinking were going, but got distracted over…uh…a couple of months.

Shot Glass (DON’T STEAL THEM THEY’RE ONLY $5) and Tiki Mug (also DO NOT STEAL)

Well, in the meantime Hogo reopened!

Tom Brown’s tiki nuevo bar, formerly further down 7th St two doors down from the old Passenger, reopened in the upstairs of the new Passenger at 1539 7th St NW tonight.

Mug & Menu

Like the original, it’ll be open Tuesday through Saturday 5 PM until close (2 AM-ish). There’s a full menu of tiki related food stuffs and a number of drinks, including four tiki drinks on tap.

Food Menu

I got to try the pork bun, which I enjoyed quite a bit, and the pimento macaroni salad which rocked my world. I also had a couple of tiki drinks (my limit these days with the old blood sugar plus fun with citric acid), the first thanks to Left Door’s Mick Perrigo (who is there this week only) who helped with the menu.

It’s a smaller place than their old one – at least, it feels smaller – but very cool, if you’ve been upstairs before. I can’t wait to work my way through more of both menus.

Alright, it’s Tuesday, so sue me. We had some site issues that kept me from posting this yesterday and hey, look, content!!!

I was sitting at work the other when my phone beeps alerting me that someone on Twitter mentioned me. I check the tweeters and it was my buddy Chris informing some of us old fogies that this MxMo would be the last. He sent along Fred’s announcement on Cocktail Virgin Slut that after almost 11 years, MxMo would be ending. I tested Sean and we decided that the occasion called for an old-school Scofflaw cocktail makin’ hootnany. Scofflaw’s Den has posted 52 articles for MxMo over the years and we’re happy (and a bit sad) to participate in the final one.

The theme is “Irish Wake” and as you can read from Fred’s post, the goal is to uncover or create a new recipe using Irish whiskey or tell a story where Irish whiskey played a role. If you know Sean or I, or have read this site before, you know we like our whiskey and Irish whiskey is no exception. Sean brought over a bottle of Powers and a bottle of Writer’s Tears. I contributed a bottle of Redbreast 12 Year Old and Slieve Foy.

Sean brought over a bottle of BG Reynold’s Orgeat which we simply had to use. Considering a theme of an Irish Wake, it only seemed appropriate to use an amaro as well. Something dark and bitter just seemed appropriate. We started with Nardini Bassano Amaro. The roasted and coffee notes seemed perfect for a sad theme. So after several drams of Irishwhiskey, we started mixin.

2

The Nardini Amaro was determined to be too complex for the drink. We needed something just as dark and bitter with just a little less going on. Sean and I looked at each other and both said “Averna!” After a couple of attempts we had a cocktail that we both really enjoyed. I give you . . .

Mix all ingredients in an ice filled shaker and shake it like you’re hoping a potato will pop out. Strain over ice and garnish with a maraschino cheery.

Now, of course, we can’t leave well enough alone. When we go out there is a phenomenon we call the Irish Goodbye where a person simply disappears. One second they are talking with you at the bar and then next, POOF, they are no where to be found. The thing about the Irish Goodbye though is that you’ve still had quite an enjoyable night and you know that you will see your compatriot soon and bend elbows again. With this in mind, I wanted to make the Irish Goodbye something eye catching for the final MxMo.

My freezer contained several hollow ice spheres I made for a party. Using my smoke gun, I filled the ice sphere with apple wood smoke and plugged the hole with a maraschino cherry. I then poured the cocktail over the ice sphere in a double old fashioned glass. After the drink is served, using an ice pick you crack the ice sphere and POOF a puff of smoke rises from the cocktail and disappears into the ether. A true Irish Goodbye.

So there’s lots of updates about various things but I’m not going to blast all of ‘em out in one huge post because, well,

None of y’all would read the whole thing

That’d leave me with nothing else to write about it in the short-term

I don’t know if my attention span is long enough to write about it all right now.

Thus, in the next little while I’ll give a big update on health and drinking as it pertains to me, but right now we are all suffering from something much worse, and he’s only been in office less than two weeks.

But the other day, over on ye old Twitter-dot-com, a site which I sometimes wish I could quit so bad and other times can’t live without (and sometimes those are the same times), Will Gordon came up with an idea of #DrinkForGood. Basically, he said he was going to donate to the ACLU for every beer he drinks.

Will hasn’t posted a ton of details yet as he’s still building up on things but there’s an article here on it.

Now, I don’t drink anything like I used to drink (something I’ll get into in probably my next post, and I get reminded of everyday by Facebook’s “On This Day” feature). And I regularly donate to the ACLU anyways, as well as the HRC and other organizations that we need right now.

But I love this idea, so I’ll be joining in. Obviously, with a Twitter handle like mine I’ll be doing liquor and beer, but for every beverage, I’m going to donate a $2 bill (wahoowah) to the ACLU (not individually, as I only have one $2 bill on me). I’ll be tracking this on Twitter with the #DrinkForGood hashtag if you’re curious, and I’ll try to update on here with it some if it doesn’t get me in too much trouble with my doctors.

Six months ago I would’ve celebrated that by going out to a bar (such as the resurrected Passenger, which, again, I’ll get into in a later blog post) but I’m not drinking this week, so maybe this weekend we’ll get the ball rolling.

Are you interested in joining in? Tell me on the Twitter! Join our hashtag fun! And help save our republic!

And welcome to another edition of Bars You Must Try! Today we’re going to visit the Columbia Room, and if by today you mean February 9th, which was when I went, the first day it reopened to the public since closing in the Passenger on NYE 2014, which made me so excited I made reservations for right in the middle of what was to be our last staff meeting con call, leaving me standing in Blagden Alley taking the call and freezing my butt off before going inside to see the new joint.

The Mural is pretty, especially with JP standing in front of it

But man oh man, is it nice. I walked up the stairs, through the Punch Garden (which I believe is opening tomorrow!) and met Derek in the Spirits Library, where Alex was serving up drinks. The Library is a more casual place with drinks a la carte and a chance to try some rare liquors. But I’ll come back there in a moment.

Menu for then (not for now, ‘s different now I believe)

After Derek took my coat I was escorted into the Tasting Room. If you’d visited the Columbia Room’s previous incarnation, you knew it to be quite the intimate spot, as it was quite easy to have someone accidentally touch your intimate spots you were so close together. Now, it’s a bigger room with more seats (and cool booths behind you) and much, much more comfortable. I’d gone for the five course drinks (three drinks with food is $75, all taxes and gratuity included, and the extra two drinks costs an extra $25) because of course I did. Out came the Shoot One, a delightful riff off Coca-Cola, and away we went.

I could’ve drank it all day but it was too small to drink all day

It’s amazing how quickly two hours can go when they’re spent in an atmosphere like this, with amazing drinks like these, and with people so passionate, knowledgeable, and entertaining as JP Fetherston, Derek Brown, Adriana, and their crew. Each drink was beautiful and delicious with the accompaniments pairing perfectly with them.

I WANTED TO STEAL THIS GLASS SO BAD

(Oh, and if you’re looking at the menu, I went for the Robert Frost Cocktail despite the incredible amount of venison I’ve been eating this winter because bourbon. The presentation was AWESOME on that with charcoal on the side, I should’ve taken more pictures but I didn’t because I am not good with the picture taking as you can tell by the pictures I do manage to take.)

Pick one! I dare you! PICK ONLY ONE!

As we finished up in the Tasting Room, JP told me he wanted to buy me a drink in the Spirits Library. I walked over to the bar – it was fairly packed by this point – and perused the menu while Alex (whom you may remember from Southern Efficiency) finished up the drinks he was working on. I did my best to pick just one drink which was very difficult, but I feel that I chose well.

With the E!-V-! OH OH OH! no wait only two OHs.

Why? Because I chose the Steady Cocktail, a combination of gin, dry vermouth, Elixir Vegetal de la Grande-Chartreuse (which is g-ddamned delicious, and no, I won’t look up how to put all those accent marks into WordPress), with a garnish of three beautiful drops of extra virgin olive oil and accompanied by complimentary olives (they told me I was very pretty that day).

Oh wait I did take a picture of the Robert Frost with food

Friends, please believe me when I tell you that it was quite the wonderful drink.

The kelp water and oyster leaf gave me my veggies for the day!

I could’ve stayed in the Spirits Library and hung out all night, sipping all of the cocktails on the list until I stumbled home. But, alas, I knew I needed additional sustenance to maintain my svelte figure, so it was time to take my leave and hopefully not get as lost leaving as I did arriving.

VEP Green chartreuse + egg yolk + meyer lemon = AWESOME

If you’d like to experience the Tasting Room, you need to make reservations via their website. The other parts are open seating. Let me know if you want me to join you!

]]>http://scofflawsden.com/blog/2016/03/21/bars-you-must-try-columbia-room/feed/0Renovation, Day 1http://scofflawsden.com/blog/2016/03/01/renovation-day-1/?utm_source=rss&utm_medium=rss&utm_campaign=renovation-day-1
http://scofflawsden.com/blog/2016/03/01/renovation-day-1/#commentsTue, 01 Mar 2016 15:36:56 +0000Marshallhttp://scofflawsden.com/blog/2016/03/01/The previous installment of this series is located here.

The ball really got rolling yesterday at 7:30am when the contractors showed up to begin the basement renovation. Tearing down walls, rewiring the current lights, and adding additional lights were on the docket. We got everything set before having to run out the door to get the baby to day care and us to the office. All day, I kept my phone within grabbing distance in case the contractors called or texted. Maybe I watch too much HGTV, but I had a pit in my stomach waiting for that “We have an issue . . . ” call. Thankfully, it never really came. The electrician called mid-morning and asked about lighting configurations, locations, and the (unplanned) installation of an access panel in the ceiling. The access panel needed to be installed to bring the basement electrical up to code.

In talking with various contractors I knew that we’d need a solution on fixing the holes in the floor once the walls came down. The easiest, and most affordable, solution was to use the flooring located in two adjacent closets to fill in the holes in the bar area and replace the flooring in the closets with something new or similar enough to what was removed. To that end I went to Home Depot and bought two cases of flooring that almost matched what was currently there.

Hey, it’s going inside a closet, it ain’t gots to be a perfect match.

When I got home yesterday though, I learned that the flooring I bought was too thick to match what was there. The way one guy described it, “What was here was the lowest grade. What you bought was the best. What we put in was middle-of-the-road.” That was an interesting lesson in flooring. For me at least. Luckily, what they ended up putting in is an even closer match to what I bought that it’s virtually seamless.

Needless to say, I was really excited to see the work after I got home. I practically sprinted from the car to take a look. What I saw was amazing. Although unfinished in several places and more electrical still to do, it matched my vision to a tee.

This is what the closed off portion of the basement looked like before we moved in. If you remember from the last post I called the enclosed room the “weird room.” Here is what the space looks like now:

Standing a bit further back from the perspective of the picture above, you can see how different it looks. We had wondered about the use of this room ever since we first looked at the house. Shaped odd, power outlets high on the walls, and no, that’s right no air registers really made this room something of a conundrum. After talking with the contractors, they confirmed what I had guessed, namely that the walls we just removed were put up by a previous owner to make this area a bedroom/living area. The high outlets were probable placed there because of a countertop which was removed. I bet if they had never put up the walls to begin with, they could have asked a lot more for the house. Another good lesson in long term planning when it comes to owning/selling a home.

Here is a close-up of the lights we had installed that will be above the bar. We’ll put vintage Edison bulbs in them when all is said and done.

In the last post, I asked folks to email me thoughts on their own renovations, home bars, or what I’m currently doing. My friend Sylvan from Tasty Libations emailed and strongly suggested we not scuttle the sink/plumbing from the plans. Has he stated;

“You won’t miss the money after a few months, but you’ll regret not having the sink every. single. time. you need to wash something. And every time you do use it, you’ll smile.”

While I don’t disagree with him, at this stage of our finances we just couldn’t make the sink and plumbing work without sacrificing something, which, quite frankly, is higher on the priority list such as the backbar cabinets and seating. But the option for adding a sink is always there in the future. Of course, we may have to find a new location for it since the countertop will be one huge slab of granite, but it’s still an option. While it does suck a bit, we also get a bit of luck on the sink front.

If you look at the photo above (sans walls) you’ll notice two columns. The one on the left supports the ductwork in that particular bulkhead. The one on the right was a bit of a mystery. Does it house anything other than support for the cross beam of the house? Most likely it was structural so we couldn’t move it, but was it hiding anything else? Maybe something like . . . plumbing?

This my friends is what we found. Apparently it is the main drainage pipe for the entire house. If you look closely at the bottom third of the pipe you’ll see a 1.5 inch pipe nubbin. (I’m pretty sure that’s a plumbing technical term.) Our contractor said that at some point there was a sink within the vicinity of this pipe and that nubbin was where the sink drain connected to the main drain. HUZZAH!!! Of course, unless we do some more investigative demolition, we don’t know where the water for the sink came from. But the point is, we have a pipe! And for future projects that could come in quite handy.

That’s it for this update. The next update should have the space completed and ready for back-bar cabinet installation and the bar itself. Cheers!

]]>http://scofflawsden.com/blog/2016/03/01/renovation-day-1/feed/0Bars You Must Try: Left Doorhttp://scofflawsden.com/blog/2016/02/22/bars-you-must-try-left-door/?utm_source=rss&utm_medium=rss&utm_campaign=bars-you-must-try-left-door
http://scofflawsden.com/blog/2016/02/22/bars-you-must-try-left-door/#commentsMon, 22 Feb 2016 19:12:14 +0000SeanMikehttp://scofflawsden.com/blog/2016/02/22/Welcome to Bars You Must Try, the first in a series (until I get bored/forget/distracted/explode) of odes to bars that I believe it is imperative one visits soon. There’s no specific definition of what I’m looking for in the bar, just that I enjoy it, be it speakeasy or mall restaurant, dive or fancy schmancy (that is a technical term), just that it has good drinks and more importantly, good people. We’re starting off this series with Tom Brown’s Left Door, which just opened in January.

Left Door’s Front Door

It can be easy to simplify how the old Passenger/Columbia Room setup was. Columbia Room was for fancy cocktails, Passenger was not-so-fancy and a bit more simple. Especially after being there on nights like Fridays and Saturdays when it was packed to the brim with the beer and a shot crowd, it could be easy to forget that the folks there could put together some kickass classic cocktails.

After it closed, and the two joints moving to separate locations (Columbia Room is now open in Blagden Alley, and that’ll be the next installment in this series, while the Passenger will reopen later this year in Shaw), Tom Brown opened up Left Door in the Logan Circle area this January after some delays, and it is, perhaps, the essence of a classic cocktail bar.

It’s not ostentatious on the outside – you can see the front door on the left up top, it’s barely marked – but inside it’s nice and quiet. It’s like a meditation on good cocktails and tea (which it also specializes in). If there is beer on the menu (there aren’t any drafts), I haven’t even looked for them, and I’m the guy whose Twitter handle is “BeerAndAShot”.

Mick Shaking a Drink

He pulled in Mick Perrigo, who worked with Tom back at Hogo, the “dark tiki” bar that also closed in 2014. (Full disclosure: Tom and Mick are both friends of mine, and I got to bartend / pour punch there the last night, but if you read this site you know already I’m entirely biased in favor of my friends all the time and wear that on my sleeve.) Mick has been front and center when I’ve been there, along with Jason and another bartender whose name I have completely forgotten and will update with when I find out.

Part of the menu

But it’s not just all gorgeous architecture (I almost said scenery but didn’t want Mick to know I was talking about him) and vintage barware. One of the standouts is the classic liquor collection – and it’s not just old, delicious, and yes, expensive as shit liquor but you can get drinks made with them. Want to see what a $100 cocktail tastes like? Just pony up the cash.

Tom has a deep love for spirits like those. He took a few of us through a tour of a number of them a couple of years ago including the Black Tot rum, old whiskeys, and enough other things that I Irish goodbye-ed without paying either of two tabs I had running (and boy oh boy did I feel guilty for WEEKS about that).

I didn’t write down the name of this drink but it was delicious.

A bit more about the space: it’s a quiet, well decorated spot on the second floor of the building. The middle part is mostly the bar, and by the windows there’s several seats and such for small groups to gather. I think it’s pretty beautiful, but do keep in mind it is not large, nor do they even have a kitchen (they do have some snacks on the menu). Personally, I like to go before dinner, because if I have a couple of cocktails I’ll often forget to have dinner unless Marshall is there to kick me in the nuts.

Ignore the sketchy guy in the mirror

Oh, for the quiet meditation of the adult cocktail bar. Guess I need to go there again, like probably Thursday.

]]>http://scofflawsden.com/blog/2016/02/22/bars-you-must-try-left-door/feed/0I have a Valentine’s Day date this yearhttp://scofflawsden.com/blog/2016/02/12/i-have-a-valentines-day-date-this-year/?utm_source=rss&utm_medium=rss&utm_campaign=i-have-a-valentines-day-date-this-year
http://scofflawsden.com/blog/2016/02/12/i-have-a-valentines-day-date-this-year/#commentsFri, 12 Feb 2016 23:17:18 +0000SeanMikehttp://scofflawsden.com/blog/2016/02/12/One time, for a first date, we met at The Passenger for brunch on a Sunday. She showed up straight from a run (unchanged, unshowered), fell asleep eating, and then said she didn’t feel a spark on our date.

I liked going there for dates because the dates were usually terrible and Alex, Julia, Jade, and K. Clare would help me figure out how it went (wrong).

I’ve never really had a date or a girlfriend on Valentine’s Day. A few years ago I was dating someone over Valentine’s Day, but she was in Kentucky for the holiday and didn’t like flowers. That’s why we broke up, in the end, I tried to send her flowers, they called her cell phone for delivery (which she hadn’t turned off during a meeting), and she called me up screaming at me to dump me.

Let me get your jacket for you…

Back in October, I got an email about a Canadian whisky called Pendleton Midnight. I said, why, yes, I would like some, and they said, sure, here you go. I got the box for it and put it on my coffee table and let it box age* ( * – not a thing) until, uhhh, last night.

But then the other day they told me about a cocktail competition they’re hosting and I was like, oh, I should try this whisky. And write about it, obvs. And take pictures of it because PR/marketing folks are always like “we have hi-res images” and I’m always like “ha I got a cell phone and shaky hands” which is WAY realer than hi-res promo images, right?

(That competition: it’s open to everybody! One winner per month, through June, and you might get a chance to go to their final competition and win cash and prizes. I like contests that are open to everybody. And once a month, hey guys, that’s, uh, a couple of chances? How far away is June? It’s so cold. I don’t know anymore.)

So I finally cracked her open and … wow. That’s some damn good whisky.

That’s a nice outfit you’re wearing

It’s rich, smooth, and delicious. They have tasting notes in the booklet that came with it, but I’ll put it this way: I don’t know if I’ve had another Canadian whisky with the depth of flavor I got out of this one.

It also came with some cocktail recipes, which normally I laugh at and throw away. I did the same thing here, but laughing in a good way: they’re three recipes. A Manhattan and an Old Fashioned are both listed, made in the proper ratios (IMHO) of 2-1 for the Manhattan and just a bit of sugar and bitters with the whisky in the Old Fashioned. The third is just two ounces, neat.

Let’s get you out of that dress

Pendleton is imported from Canada and bottled by Hood River in Oregon. Some Googling didn’t lead me to know who distills it in Canada (not that it really matters, to be honest, as they’re not claiming to distill it themselves – I just like to know). But with all that branding and such, it boils down to that it’s a smooth, delicious whisky even neat at 90 proof.

Oh, you look good like that

That’s why this year my date for Valentine’s Day will be Pendleton Midnight Whisky. Unlike that time I went to Estadio on a date and she told me that she was going to start a website calling out servers and bartenders by name and establishment if she didn’t get good enough service, I will probably instead drink it alone. Like the aftermath of so many bad dates, it’ll probably end the same, with me entirely too drunk, helping to donate to charity, then sleeping alone. But hey, sometimes that’s all a guy needs on a Valentine’s Day night.